Coconut
sugar
pavlova
roll
with
spiced
grilled
blood
plums
Reasons
why
my
meringue
preference
is
for
a
roll
over
a
classic
dome:
1.
The
crust
quotient
(CQ)
is
higher.
More
crunch
balances
the
soft
inside
and
creamy
parts.
2.
No
shaping
surprises
with
a
flat
pavlova.
The
proud
dome
you
shape
with
meringue
can
sometimes
end
up
baking
into
an
askew
beret!
3.
Faster!
No
slooowww
cool
down
keeping
you
from
putting
a
slice
of
pavlova
on
your
plate
a
minute
longer
than
necessary.
Preheat
the
oven
to
140°C
(285°F).
Lightly
spray
a
flat
and
heavy
30
cm
×
40
cm
(12
in
×
15¾
in)
shallow
baking
tray
with
cooking
oil,
then
lay
a
piece
of
baking
paper
on
the
tray,
to
cover
the
entire
surface.
Don’t
spray
again.
Weigh
the
caster
sugar
into
a
small
bowl
with
a
small
scoop.
Weigh
the
coconut
sugar
separately.
Next,
weigh
the
vanilla,
cornflour
vinegar
and
salt
together
and
stir
together,
then
set
aside.
Coconut
sugar
impedes
getting
a
stiff
meringue
structure,
so
we
will
add
it
at
the
end – when
the
meringue
is
strong.
Put
the
egg
white
and
cream
of
tartar
in
the
bowl
of
an
electric
stand
mixer.
Using
the
whisk
attachment,
whip
on
speed
8
(under
high)
for
3–5
minutes.
Once
the
whites
have
changed
from
foamy
to
stiff
and
white,
start
adding
the
caster
sugar,
1
tablespoon
at
a
time,
over
3
minutes
to
make
a
very
shiny
and
rigid
meringue.
Turn
the
mixer
off
and
add
the
coconut
sugar.
Slowly
turn
the
mixer
on,
increasing
up
to
speed
8
(under
high)
for
5
seconds.
Stop
the
mixer
and
add
the
cornflour/vinegar
mixture.
Re-whip
for
5
seconds.
Take
the
bowl
off
the
mixer
and
use
your
fingers
to
push
the
meringue
off
the
whisk
back
into
the
bowl.
Give
it
a
final
and
thorough
mix
with
a
plastic
spatula
so
the
colour
is
a
uniform pale malt brown.
Don’t
worry
that
the
meringue
has
sugary
speckles.
continued
…
Keeps
Always
best
served
just
after
rolling.
When
filled,
this
will
keep
refrigerated
for
1
day,
well
covered
or
in
an
airtight
container.
Unfilled,
the
meringue
will
hold
for
up
to
3
days,
but
give
it
a
10
minute
re-crisp
in
a
140°C
(285°F)
oven,
then
cool
before
filling.
Makes
A
cake
for
6–8.
Takes
Two
hours
from
start
to
serve.
Or
you
can
bake
the
meringue
sheet
the
day
before
and
fill
the
next
day.
cooking
oil
spray
300
g
(10½
oz)
caster
(superfine)
sugar
70
g
(2½
oz)
coconut
sugar
5
g
(⅛
oz/½
teaspoon)
vanilla
paste
5
g
(⅛
oz)
cornflour
(cornstarch)
5
g/ml
(⅛
oz)
white
or
apple‑cider
vinegar
2
g
(1⁄16
oz/¼
teaspoon)
fine
sea
salt
225
g
(8
oz)
egg
white
(from
approx.
12
eggs)
2
g
(1⁄16
oz/¼
teaspoon)
cream
of
tartar
600
g/ml
(1
lb
5
oz)
cream
(45%
milkfat)
(or
use
the
Crème
fraîche
whip,
pages
193–195)
1
×
batch
Spiced
grilled
blood
plums
(page 284),
chilled